Buttermilk Caramel Puddings Recipes

BUTTERMILK BREAD PUDDING WITH CARAMEL CREME FRAICHE

Steps:

• Place bread in a greased 13x9-in. baking dish. In a large bowl, combine the eggs, buttermilk, cream of coconut, coconut, preserves, sugar and cinnamon. Pour mixture over bread cubes. Let stand for 15 minutes or until bread is softened. Bake, uncovered, at 350° for 55-65 minutes or until a knife inserted in the center comes out clean., In a large bowl, beat the cream, sour cream, caramel topping and rum until soft peaks form. Serve with warm or cooled bread pudding. Sprinkle with toasted coconut if desired.

BUTTERMILK CARAMEL PUDDINGS

Steps:

• You'll need 6-8 dariole moulds or small individual pudding basins. Tip 150g of the sugar into a shallow pan and place over a medium heat. Cook the sugar until dissolved and turning to a light amber caramel. While it is still hot, carefully pour the caramel over the base of the moulds, tipping them around so some caramel also sticks to the sides. Set aside.
• Soak the gelatine in very cold water for about 10 mins to soften. Tip the cream, remaining sugar and the vanilla pod and seeds into a saucepan. Place on the heat, stirring to combine and dissolve the sugar. Bring to a simmer, stirring occasionally, then remove from the heat. Add the drained, squeezed gelatine leaves and stir to dissolve, then leave to cool. When tepid, remove and squeeze out the vanilla pod, stir in the buttermilk, then strain everything into a jug. Share the mixture between the moulds, then place in the fridge for at least a couple of hours, or preferably overnight to set. Can be made up to three days ahead.
• To serve, dip the bases of the moulds briefly into very hot water until the fillings just come away from the sides. When you are confident that it will turn out, place a serving plate over the mould and carefully turn, allowing the contents to drop out onto the plate, scooping out any caramel sauce left in the mould and drizzling over the puddings. Serve immediately.

BUTTERMILK BANANA PUDDING WITH SALTED PEANUTS

Steps:

• Prepare the pudding: Add milk, heavy cream and vanilla extract to a medium saucepan and heat over medium. Meanwhile, whisk together sugar, egg yolks, cornstarch and salt in a medium heatproof bowl. Once the milk begins to bubble slightly around the edges, remove from heat. Slowly pour a ladleful of the warm milk into the yolk mixture, whisking constantly. Continue to slowly incorporate the rest of the warm milk, ladle by ladle, into the yolk mixture until thoroughly combined.
• Pour the mixture back into the saucepan and heat over medium. Whisk until the mixture begins to bubble and is thick enough to coat the back of a spoon, 2 to 3 minutes. Pour the warm pudding into a large heatproof bowl and let cool for 5 minutes before whisking in the buttermilk. Place plastic wrap over the pudding, gently pressing the wrap to touch the top of the pudding. Refrigerate for at least 3 hours before using.
• Prepare the cookie layer: Add the salted butter to a large sauté pan or deep skillet and melt over medium-low. Cook, stirring often, until the butter begins to foam. Once the butter gives off a nutty scent and darkens to a caramel-like color, about 4 minutes, remove the pan from the heat and add the wafers. Toss the Nilla Wafers to coat them with butter. Set aside.
• Prepare the whipped cream: Whip 1½ cups heavy cream in a stand mixer fitted with the whisk attachment or with a hand mixer on medium-high until it forms soft peaks, about 3 minutes. Turn off the mixer and add the sour cream. Turn the mixer on low and gradually add the confectioners' sugar. Once incorporated, whip on high until the cream has formed soft peaks again. Set aside.
• Reserve 12 Nilla Wafers for garnish. Pour the rest of the cookies into a 9-by-13-inch baking dish and arrange in an even layer. Scatter the sliced bananas evenly on top. Pour the chilled pudding over the bananas and spread the pudding in an even layer to coat. Top with the whipped cream mixture. Cover and refrigerate overnight (or at least 4 hours).
• Place the remaining Nilla Wafers in a plastic bag and crush them with a rolling pin. Remove the pudding from the refrigerator and garnish with crushed cookies and chopped peanuts just before serving.

CARAMEL PUDDING

Steps:

• In a large saucepan, scald milk. Meanwhile, in a bowl, beat eggs until creamy. Add sugars, flour and 1-1/2 cups of the scaled milk; slowly pour into saucepan with remaining milk. Cook and stir over medium heat until pudding thickens, about 15-20 minutes. Remove from the heat; add vanilla and butter. Stir well. Continue to stir pudding every 10 minutes until cooled.

BUTTERMILK PUDDING

Steps:

• In small bowl, soften the gelatin in cold water.
• Then add boiling water and stir until dissolved.
• Using large bowl, dissolve the sugar in buttermilk.
• Add lemon juice and rind.
• Strain the gelatin into it and mix until well blended.
• Pour into 2 quart dish.
• Chill until set, about 3 hours.